Taco night just got an upgrade with 4 irresistible versions to try. 🌮😋
Ingredients
🌮 Puffy Tacos
1 pound lean ground beef
½ cup sweet yellow onion finely diced
1 ounce mild taco seasoning
10 ounces Rotel mild diced tomatoes and green chiles (or generic version), do not drain
17.3 ounces puff pastry
1¼ cup shredded cheese, fiesta blend of finely
🌮 Sheet Pan Tacos
5 tablespoons canola oil, divided into 2 tablespoons, 1 tablespoon, and 2 tablespoons
2 cups yellow onion, chopped
3 pounds ground beef, I used a ground chuck 80%-20% blend
2 ounces original taco seasoning, I used Old El Paso brand (two 1-ounce packets)
2 teaspoons salt
1 teaspoon black pepper
16 soft taco flour tortillas (8-inch)
4 cups shredded Colby jack cheese (two 8-ounce blocks)
1½ cups store-bought pico de gallo
🌮 Spaghetti Tacos
1 pound lean ground beef
1 ounce mild taco seasoning
½ cup water
2 cups spaghetti sauce, your favorite brand
7.1 ounces stuff hard taco shells, 15 count
7 ounces spaghetti noodles, broken in half and cooked according to package directions
1 Roma tomato, diced (optional garnish)
½ cup grated parmesan cheese, optional garnish
🌮 Baked Potato Tacos
4 large baking potatoes, rinsed clean and patted dry (Russet potatoes)
2 tablespoons olive oil, divided into 1 tablespoon for the potatoes and 1 tablespoon for the ground beef
1 teaspoon salt, divided into ½ teaspoon for the potatoes and ½ teaspoon for the ground beef
1 pound lean ground beef
½ cup diced yellow onion
¼ teaspoon black pepper
1 ounce taco seasoning
¾ cup water
Optional Toppings
finely shredded cheddar cheese
small diced Roma tomato, seeds removed
prepared guacamole, or diced avocado
sour cream
fresh cilantro, chopped
green onion, thinly sliced